Tuesday, May 26, 2009

I had a large number of bananas that were getting overripe, as well as some fresh strawberries, so I came up with this recipe. Buried in each banana and chocolate muffin is a strawberry. I garnished them with a drizzle of dark chocolate and some fresh spearmint leaves from my garden. I use only nondutched cocoa when I bake. Dutched cocoa has been treated with an alkali which destroys the rich flavor as well as the antioxidants.These muffins were a yummy treat for the holiday. Tomorrow will be back to healthier fare.

Strawberry Surprise Muffins

Wash and remove tops from 20 small strawberries, set aside. Preheat oven to 350.

In a medium bowl combine:

1/2 c. organic unsweetened applesauce

2 T. organic butter

1 c. cane sugar

1 egg

1 tsp. vanilla extract

4 very ripe bananas, mashed

Mix well, then add:

1 c. whole wheat pastry flour

1/2 c. all-purpose flour

1 1/2 tsp. nonaluminum baking powder

1 tsp. baking soda

1/2 tsp. sea salt

Mix well, divide batter in half. To one half of the batter add:

1/4 c. non-dutched cocoa.

Mix well. In a greased muffin pan put about 1 1/2 T. of cocoa batter into each of 20 cups. Place 1 small strawberry or half of a large one into each muffin cup. Top with 1 1/2 T. of the banana batter. Bake 350 for 25-30 min. till they test done with a toothpick.

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